1.2kg beef, diced*
½ cup plain flour
2 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
3 cups mixed chopped vegetables (carrot, onion, celery)
8 cloves garlic, chopped
4 bay leaves, crumbled
1 tsp ground cumin
1½ L beef stock
1 cup dried kidney beans, thoroughly rinsed
4 cups mixed green leaves, torn (kale, silverbeet, spinach, cavolo nero)
1 bunch parsley, finely chopped
Sea-salt flakes and freshly-ground black pepper
Seed bread, sour cream and carrot salad, to serve
Toss the beef in flour in a large bowl until well coated. Fry beef in batches in a large saucepan in olive oil and butter over high heat, until browned on all sides, then set aside. Add the vegetables, garlic, bay leaves and cumin and cook for 5 minutes, until softened.
Pour in the stock and kidney beans and return beef to pan then bring to a boil. Reduce the heat to medium, then cover with lid ajar and simmer for 3 hours, topping up with water from time to time as required.
Stir in the greens and parsley, then season with salt and pepper. Serve with seed bread, sour cream and carrot salad.